Do you want your dinner, dessert or drinks with a cool visual kick? If so, liquid nitrogen is the way to go. Bars, restaurants and even ice cream shops are popping up around Los Angeles that utilize LN2, which creates a cool (pardon the pun) visual spectacle as steam rises from the sub-zero temperature gas. We have to give a special nod to L.A. newcomer Barton G., who doesn’t just have one menu item using this molecular gastronomic trick, but has an entire bar devoted to it.

1
Barton G.

Barton G.

We're gaga for Barton G's "Below Zero Nitro Bar" which uses liquid nitrogen at the temperature of -320°F to create some very cool cocktails. The Fresh Cucumber Nitro-Tini is a refreshing blend of muddled cucumber and lime shaken with gin or Crop Cucumber Vodka and is served with an alcoholic nitrogen popsicle, the Buddhalicious (pictured here) with pear infused vodka, lychee and cranberry juice, and the Sin-Sation, vanilla vodka and rose petal nectar topped with champagne and served with a vanilla vodka and rose petal nectar pop.

861 N. La Cienega Blvd. Los Angeles,
(310) 388-1888

2
LN2 Caipirinha at The Bazaar

The Bazaar

Molecular master Jose Andres' take on the caipirnha involves brazilian cachaca, fresh lime and sugar frozen by using liquid nitrogen...tableside, no less.

465 S La Cienega Blvd, Los Angeles
(310) 246-5555

3
Blue Velvet Ice Cream at Ice Cream Lab

Ice Cream Lab

You'll love all of the flavors at the innovative liquid nitrogen Ice Cream Lab in Beverly Hills, but we have a special fondness for the Blue Velvet. Co-founders Joseph Lifschutz and Tommy Ngan take a blue velvet cupcake with cream cheese frosting, mix it together and freeze it with liquid nitrogen for a truly delectable and innovative frozen treat.

9461 S Santa Monica Blvd, Beverly Hills
(310) 795-6505

4
Liquid Nitrogen Ice Cream at RivaBella

If you're ordering up the liquid nitrogen ice cream at RivaBella, expect to see the process firsthand. You'll be treated to a visual tableside display as liquid nitrogen is poured into a fire engine red hand-cranked Kitchen Aid to whip up milk, cream, vanilla and sugar. The mixture then transforms into frothy vanilla ice cream, which is served alongside an assortment of toppings such as Nutella, salted caramel, and macerated strawberries. Yum.

9201 Sunset Blvd, West Hollywood
(310) 278-2060

5
Apple dessert at ink.

Michael Voltaggio creates many items on his menu at ink. with liquid nitrogen (including beef tartare!) , though our favorite is a dessert: the apple with caramel, walnut, and burnt wood ice cream. Wood is burned and then infused with ice cream, which is then frozen with liquid nitrogen: you'll have to crack open the apple shell to enjoy your dessert. Top marks for presentation and flavor.